One of the most important wines of the Egerszalók winery is a blend representing the entire estate, the different areas, vineyards, soils, varieties and barrels. The first one was made in 2000, from 100% Cabernet Franc. Today, it’s positioned to be in the middle of the Bikavér range. Accordingly, Kékfrankos, which best represents the place of growth, provides the basis, and it is complemented by Cabernet Franc, Merlot, Pinot Noir and Syrah. Before blending, each batch is aged in 5-hectolitre barrels for 15 months. The final composition is formed depending on the blends of Nagy-Eged and the Agapé vineyards, so sometimes batches of grapes from plots with limestone soils also enrich the wine. Its intense and lively nose shows plenty of fruits and spices, from sour cherry, plum, black cherry to clove and cinnamon. The palate is taut with soft tannins and flavours of black berry fruit, blackberries and blackcurrants.